Edamole & Fried Wonton Strips

Edamole: Edamame + Guacamole = Edimole

I made up a batch of this one night before dinner, and we ate it with tortilla chips. The following day, as I prepared to photograph it, I went ahead and cut up wonton wrappers into strips and fried them (I intended to do this the night before as well, but didn’t have time), and ta-da! Just like Holland House’s version, these were absolute PERFECTION! They were the perfect dipper for the edamole.

I think these would be a very welcome addition to any Super Bowl spread. Especially if you wanted to add some unique flair to the table.

*You may find yourself needing more liquid so add more of any of these ingredients.

Cooking Process:

Edamole:

In a food processor combine edamame, avocado, garlic, oil, lemon juice, and water. Pulse or puree until well blended, scraping down sides as needed. Season with salt & pepper, then pulse a few more times.

Fried Wonton Strips:

Heat oil over medium to medium-high heat in a shallow frying pan. Use enough oil, so that it is about 3/4" thick. I used the smallest frying pan I have, because I knew they would fry up fast, so I would do just a few at a time. Plus, that way, you will need less oil. Prepare a plate with a layer of paper towels on top.

Using a pizza cutter, cut sheets into 4-5 strips depending on the width you want. I stacked 2 sheets at a time to cut.

Quickly transfer 4-5 strips to frying oil. Watch very closely and flip over when they just begin to turn very light golden. Fry just a few seconds more until they are crispy, and transfer to paper towel on plate. Sprinkle with salt. Repeat with remaining wonton strips. Layer more paper towels on top if needed as you go along.